This breakfast-for-dinner skillet gets heat from spicy Mexican chorizo. Don't stir the potatoes too much as they cook so they crisp in the pan.
2 ounces raw Mexican chorizo
1 cup prechopped onion
1/4 cup coarsely chopped bottled roasted red bell peppers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package baby spinach
2 teaspoons olive oil
2 1/2 cups refrigerated shredded hash brown potatoes (such as Simply Potatoes)
4 large eggs
How to Make It
Heat a large skillet over medium-high heat. Add chorizo to pan; cook 3 minutes or until browned, stirring to crumble. Add onion, bell peppers, salt, and black pepper; cook 3 minutes, stirring occasionally. Add spinach; stir until spinach wilts. Remove sausage mixture from pan. Add oil to pan; swirl to coat. Add potatoes; cook 8 minutes or until bottom is crisp. Stir in sausage mixture. Make 4 egg-size spaces in pan with a spoon. Crack 1 egg into each space. Cover and cook 4 minutes or until egg yolks are slightly set.
I love this dish! I'm a huge fan of chorizo, eggs and hash browns, which can be a rather heavy meal, so I was happy to see that the recipe added spinach. I followed the recipe for the most part, adding and subtracting a little here and there, such as adding the whole package of hash browns rather than trying to save the little that wasn't called for in the recipe. The leftovers made a great encore performance later in the week. I'll definitely make this recipe again.
This was a great one dish meal for brunch, very pretty and very tasty. My husband loves chorizo, and is the breakfast cook on weekends so he was in charge and said it was very easy to make. We cut it back to make two portions instead of 4, was very easy to do.
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